← Back to Search Results
Indian
Lobster Tails with Cracked Black Pepper and Cinnamon

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Lobser Kari

Dealing with live lobsters can be messy and tedious (and some of us may squirm at the prospect of killing them). Fresh or frozen lobster tails, which contain a large chunk of the meat, are perfectly acceptable. In fact, they are gorgeous when served against the backdrop of creamy coconut milk studded with ginger slivers, coarsely cracked black peppercorns, and sweet-smelling cinnamon. The beauty of this curry(sauce) is that it never overshadows the delicate flavor of the lobster meat. I like to serve this with the steamed rice nests called Coconut-Dusted Rice Noodles. Steamed red rice or even basmati rice is fine as an alternative.

Yield: Serves 4

Ingredients

  • 2 small fresh or frozen lobster tails (about 1 pound total; thawed if frozen)
  • 2 tablespoons canola oil
  • 1 cup finely chopped red onion
  • 2 green or white cardamom pods
  • 2 cinnamon sticks (each 3 inches long)
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1 teaspoon black peppercorns, coarsely cracked
  • 1 teaspoon coarse kosher or sea salt
  • 12 to 15 medium-size to large fresh curry leaves
  • 2 lengthwise slices fresh ginger (each 1 inch long, 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)

Directions

1. Cut the lobster tails in half lengthwise, through the shell, using either kitchen shears or a cleaver. (The meat will remain in the shells as you poach them, making for an attractive presentation.)

2. Heat the oil in a large saucepan over medium-high heat. Add the onion, cardamom pods, and cinnamon sticks, and stir-fry until the onion is partially browned and smells aromatic, about 3 minutes.

3. Pour in the coconut milk and add the pepper, salt, curry leaves, and ginger. Stir once or twice to incorporate the flavors. Place the four lobster halves, meat side up, in a single layer in the pan. Anoint the tails with the creamy sauce. Reduce the heat to medium-low, cover the pan, and poach, basting the tails occasionally, until the meat is white and firm and the tails curl up slightly (akin to shrimp), 7 to 9 minutes.

4. Lift the tails onto a serving platter, and cover with plastic wrap or aluminum foil to keep warm. Raise the heat under the pan to medium-high and cook, uncovered, stirring occasionally, until the sauce has thickened, 1 to 2 minutes.

5. Pour the sauce over the lobster tails, and serve immediately.


© 2008 Raghavan Iyer
 

Nutritional Information

Nutrients per serving (% daily value)

382kcal (19%)
85mg (8%)
4mg (7%)
24mcg RAE (1%)
605mg
83mg
24g
2g
1g
8g
108mg (36%)
932mg (39%)
20g (99%)
30g (46%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
amor-y-tacos Amor Y Tacos
by Deborah Schneider
lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?